Prudhomme'S Cedar Plank Grilled Salmon
- 2 Medium/Large Salmon Filets (serves 4) - Skin on
- 1 Lemon
- 1 Small Vidalia Onion
- Paul Prudhomme's Magic Seasoning Blends Seafood Magic (or Bad Byron's Butt Rub)
- 1/4 stick Butter
- Wax Paper
- 2 Cedar Planks (1/2" x 6 x 12")
- Extra Virgin Olive Oil
- 1. Salmon Preparation:
- a. Slice the filets into 4 servings and place on wax paper
- b. Sprinkle on Paul Prudhomme's Magic Seasoning Blends Seafood Magic (to taste)
- c. Add paper-thin slices of Vidalia Onion (optional)
- d. Layer with two thin fresh lemon wedges with a pat of butter underneath
- e. Put in refrigerator for at least two hours
- 2. Plank Preparation:
- a. Submerge in water for a minimum of 4 hours
- b. Remove and shake off water
- c. Coat with Extra Virgin Olive Oil on one side
- d. Set aside for cook
- Cooking Directions
- 1. Bring Big Green Egg temperature up to 425 degrees and stabilize
- 2. Place soaked planks (olive oil side up) on grill
- 3. Allow to heat up until they appear to 'steam' or 'smoke' lightly
- 4. Place Salmon on planks (skin side down)
- 5. Close BGE Lid and let cook for 15 minutes
- 6. Test for flakiness and adjust cooking time accordingly.
- 7. Remove from heat and serve hot.
salmon filets, lemon, vidalia onion, rub, ubc, wax paper, cedar, extra virgin
Taken from www.epicurious.com/recipes/member/views/prudhommes-cedar-plank-grilled-salmon-50131960 (may not work)